Save Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.
This recipe has become my go-to post-workout snack because it satisfies my sweet tooth while fueling my body with healthy ingredients.
Ingredients
- Wet Ingredients: 1 1/4 cups pumpkin puree, 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter), 1 tsp pure vanilla extract
- Dry Ingredients: 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process), 1/4 cup granulated sugar (or keto-friendly substitute for low carb), 3 tbsp chocolate protein powder (or additional cocoa powder if preferred), 1/4 tsp salt, 1/4 tsp pumpkin pie spice or ground cinnamon
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Instructions
- Preheat Oven:
- Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Warm Nut Butter:
- If using almond butter or another nut/seed butter, gently warm it in the microwave or on the stovetop until easily stirrable.
- Combine Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
- Add Dry Ingredients:
- Add the cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.
- Spread Batter:
- Spread the batter evenly into the prepared pan.
- Bake:
- Bake on the center rack for 20–25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will appear underbaked when removed from the oven.
- Cool and Refrigerate:
- Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.
- Cut and Serve:
- Cut into 9–12 squares. Frost as desired, or enjoy plain.
- Storage:
- Store leftovers in the refrigerator for 2–3 days, or freeze for up to 1 month. Brownies can be enjoyed straight from the freezer.
Save My family loves enjoying these brownies after football games; they are a healthy yet indulgent treat that everyone looks forward to.
Notes
Feel free to add dark chocolate chips or chopped nuts for extra texture. For a lower-carb version, use a sugar substitute and omit or replace the protein powder if needed. Delicious topped with Greek yogurt or nut butter drizzle.
Required Tools
8-inch square baking pan, parchment paper, mixing bowls, spatula, measuring cups and spoons, knife for slicing
Nutritional Information
Calories: 107, Total Fat: 7 g, Carbohydrates: 9 g, Protein: 4 g per serving based on 12 brownies
Save These Pumpkin Workout Brownies combine taste and nutrition effortlessly, making them perfect for any time of day.
Kitchen Q&A
- → Can I substitute almond butter for nut allergies?
Yes, sunflower seed butter or pumpkin seed butter work as great nut-free alternatives with similar creamy texture.
- → How do I make these brownies extra fudgy?
Bake them closer to 20 minutes and allow to cool completely before refrigerating overnight to enhance moisture and flavor.
- → What protein powder options are suitable here?
Chocolate protein powder is recommended, but additional cocoa powder can replace it for a dairy-free or allergen-friendly version.
- → Are these brownies gluten-free and dairy-free?
Yes, the ingredients selected keep them gluten and dairy-free, making them suitable for many dietary needs.
- → Can I add mix-ins for texture?
Dark chocolate chips or chopped nuts provide extra crunch and contrast nicely with the fudgy base.
